Sweet & Spicy Tangerine Chicken
This super easy take-out style Tangerine Chicken is packed with the sweet tanginess of fresh tangerines, paired with amazing umami flavors.
Servings: 4 servings
Calories: 258kcal
Ingredients
- 1 lbs. boneless, skinless chicken thighs, cut in 1-2" pieces
- 2 tbsp. flour
- 1 tsp. salt
- ¼ tsp. pepper
- 2 tbsp. oil
- 1 red bell pepper, sliced
- 1 garlic clove, minced
- 1 tsp. ginger paste
- 1 jalapeno, halved and sliced
- 2 green onions, sliced in ½" pieces
- 2 tbsp. chicken broth
- 2 tbsp. tangerine juice
- 2 tbsp. soy sauce
- 2 tbsp. shaoxing wine
- 1 tsp. Szechuan peppercorns, toasted and ground
- 2 tangerines separated in bite sized pieces
- Salt (to taste)
Instructions
- Heat the oil in a large skillet or wok. Coat the chicken in the salt, pepper and flour. Add the the skillet and cook for about 10 minutes, until browned on all sides and cooked through. Remove from skillet and set aside.
- Add the red bell pepper, jalapeno, garlic and ginger. Stir fry for 1-2 minutes, or until red pepper starts to soften slightly. Add the green onion. Stir fry 1 minute.
- Add the orange juice, soy sauce, broth, Shaoxing wine, and sichuan peppercorns. Cook for about 1 minute, deg-lazing the pan.
- Add the chicken and cook for 2-3 minutes, or until sauce has thickened and chicken is coated. Add the tangerine pieces and mix to coat with sauce. Add additional salt to taste if desired.
Notes
Cook's Tips:
- Chicken breast can be substituted for chicken thighs.
- Substitute orange juice for tangerine juice if you don't have tangerine juice. Same for the tangerine slices.
- Add additional dried hot chilies when stir frying the rest of the vegetables if you want a spicier dish.
- Use freshly toasted and ground Szechuan peppercorns for the best results.
- Dry sherry can be substituted for the Shaoxing wine.
- Cook the chicken in batches so it browns up nicely. If you overcrowd the pan, the chicken may steam instead of brown. You want it crisp on the outside.
Nutrition
Calories: 258kcal